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"Stuffed" Sole Fillets

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Serves: 4

3 teaspoons olive oil
1/4 cup diced celery
2 large shallots or
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup dry plain bread crumbs
1/2 cup medium-hot salsa
1/4 teaspoon salt
1/8 teaspoon black pepper
4 sole fillets (2 pounds total)
1/2 cup chicken broth
2 tablespoons dry white wine
Chopped fresh parsley for garnish


"Family Circle's All-Time Favorite Recipes"


1. Heat oven to 400 degrees F.
2. Heat 1 teaspoon oil in a small non-stick skillet. Add celery, shallots and garlic; saute 5 minutes or until glazed. Stir in bread crumbs; heat; stirring occasionally, just to toast crumbs, about 3 minutes. Remove from heat. Stir in salsa, salt and pepper.
3. Place 2 fillets side by side in a small shallow baking dish. Spread salsa mixture evenly over each. Top with remaining fillets. Drizzle remaining oil over fish. Pour broth and wine around fish. Cover fish with waxed paper.
4. Bake in heated 400 degree F. oven 12 to 15 minutes or until fish just begins to flake when pierced with a fork. Cut each fillet stack crosswise in half. Pour pan liquid over fish. Garnish with parsley.

Nutritional Information Per Serving:
Calories: 204; Fat: 6 grams; Carbohydrates: 11 grams; Protein: 25 grams; Sodium: 744 mg; Cholesterol: 67 mg
Exchanges: 3 Very Low-Fat Meat; 2 Vegetable


Recipe appears courtesy of Family Circle and is excerpted from
"Family Circle's All-Time Favorite Recipes."
You can find out about this cookbook at:

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